One-Pot Rasam Rice: A staple in South Indian kitchen. Rasam is a perfect synonym for Comfort Food. A South Indian meal is incomplete without a good amount of Rasam. This Instant Pot Rasam Rice is comfort food made in less than 20 minutes, all in one-pot. It is mildly spicy, tangy and flavourful from freshly ground spices. This is a perfect dish to have on a cold, winter, day.
One-Pot Rasam Rice in my kitchen
Rasam is a thin, spicy and flavourful South Indian soup served alone or combined with other foods, such as rice or millets. I have grown up having rasam on a daily basis. In our house, rasam is also relished along with idli, dosa, oats or even with curd rice. I always have some rasam stocked up in my refrigerator. Especially during winters, I prefer having a big glass of rasam before my meal. Both my husband and I are huge rasam fans! After long days of vacation, when we get back home, we are always craving for rasam rice. Also, rasam rice our go-to meal when someone falls sick or is feeling a little dull and low.
This year when we shifted houses during the pandemic situation, I was resorting to a lot of one-pot recipes. That’s when I started using my Instant Pot extensively. That’s when I decided to try Rasam Rice in Instant Pot. We thoroughly enjoyed it. Do you need an Instant Pot to make Rasam Rice? No! You can make this using a stovetop pressure cooker too. In fact, that’s how I have always been making it.
Benefits of Rasam
- Easy-to-digest side dish.
- Very simple and quick to make.
- So good for our digestive system
- Garlic, Pepper and Turmeric are really good for immunity and also when you are sick/have some cold.
- Perfect for a balanced diet
- A perfect Vegetarian recipe
Why make Rasam Rice in the Instant Pot
- Instant Pot helps in making an easy one-pot vegetarian meal.
- It’s extremely convenient. You don’t need to make 2 separate dishes – rasam and rice. Instead, cook it all together in the Instant Pot.
- These days, we hardly have the time to put together a multi-course meal on all days. On such days, this Instant Pot Rasam Rice is a blessing.
- In my opinion, the taste is elevated. More than having rasam and rice separately, this one-pot rasam rice is more flavourful and tasty.
- Rice / Millets / Quinoa ( I have used Foxtail Millet in this recipe )
- Toor Dal
- Rasam powder
- Pepper + Cumin Seeds
- Turmeric powder
- Ghee, Mustard seeds, curry leaves, dried neem flowers and asafoetida for the tempered seasoning
- Cilantro for garnish
Serve One Pot Rasam Rice with a generous dollop of ghee on top. Serve a side of Spicy Potato Kari or Papad. Makes a perfect South Indian meal. Enjoy your lunch or dinner! Instant Pot Rasam Rice tastes best when it is piping hot! It just doesn’t taste as good when it’s not hot!
- Besides ghee, this dish is vegan. Use any oil of your choice in place of ghee to make it vegan.
- You can make this is a regular pressure cooker instead of an Instant Pot. Stovetop Pressure Cooker Rasam Rice is equally easy.
- Use rice, quinoa in place of millets.
- You can use tamarind paste instead of tamarind soaked in water.
- You can use homemade rasam powder or store-bought rasam powder. Even sambar powder is fine if you can’t get hold of rasam powder.
- Instead of toor dal, you can use moong dal. Or you can use half toor dal and half moong dal.
- I always like adding tempering towards the end. To make it a perfect one-pot dish, you can add tempering on saute mode in the Instant Pot. After that, the rest of the ingredients can be added on top and can be cooked on Pressure Cook mode.
One Pot Rasam Rice
- 1/2 cup Foxtail Millet
- 1/4 cup Toor Dal
- 1 Tomato medium size, finely chopped
- 1 tbsp Rasam Powder
- Tamarind gooseberry size
- 8 cloves Garlic
- 1 tsp Peppercorns
- 1 tsp Cumin Seeds
- Curry Leaves few
- Coriander Leaves
- Salt as needed
- 1/4 tsp Turmeric Powder
- 3 cups Water
- 1 tbsp Lemon Juice
- 2 tsp Ghee
- 1 tsp Mustard seeds
- 1 tsp Dried Neem Flower optional
- Curry Leaves few
- 5 cloves Garlic
- Asafoetida a pinch
- Wash and soak foxtail millet and dal for 15 mins. Drain the water and keep it aside.
- Crush garlic, peppercorns, cumin seeds and keep them ready.
- Soak tamarind in 3 cups of warm water. Extract the juice and discard the pulp.
- In an Instant Pot, add millet, dal, finely chopped tomato, turmeric powder, salt, rasam powder, tamarind extract, curry leaves, 2 tbsp coriander leaves, crushed garlic+cumin seeds+peppercorns.
- Close the IP with the lid. Select Pressure Cook mode. Ensure the vent is in SEALING position. Cook for 10 minutes. Once done, manually release the pressure 10 minutes later.
- Garnish with 2 tbsp cilantro and add some lemon juice. Mix it all together. If needed, add some hot water to adjust consistency.
- In another pan, add ghee. Once hot, add the items under "For Tempering". Serve hot rasam rice with a generous dollop of ghee on top. Best served with a side of papad and potato fry.